Sep 8, 2013

These mini pumpkin spiced muffins are made light with pumpkin puree and egg whites and loaded with chocolate chips in every bite!

I don't know about you, but I'm so ready for Fall... cozy sweaters, boots and jeans, changing leaves, apple picking and of course pumpkin! Even if it's still warm out, these mini pumpkin muffins will get you in the Fall spirit and they are perfect for breakfast with a Skinny Pumpkin Latte or to put into your kid's lunch box for a healthy, homemade snack.

133 comments
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Hi Gina! I always love and use your recipes. My friends and family love it. I'm trying to incorporate paleo friendly food into our family meals. How can I use almond/coconut flour in this recipe? Thank you :)

Be careful with coconut flour. It is VERY absorbent and may cause your muffins to be dry. Almond flour should substitute cup for cup but if you are using coconut flour, I wouldn't use what the recipe calls for. Just some tricks I have learned. Good luck

I'm so glad you asked about using almond flour as I was wondering the same thing. I'm wondering if I could use stevia in place of raw sugar and unsweetened chocolate chips? Really trying to cut out as much sugar as possible from our diets. Thoughts?

it's funny as i think the opposite. went to TJ today and got the pumpkin muffin mix and pumpkin pie spice. will take me about 5 min to throw them together complete with mini choc chips for less PP than these..lol..i also add GF multigrain oats to mine. i get 24 reg size(albeit small) muffins

Weird question- but on some of your pictures it says "Gina's recipes" and some say skinnytaste.com. Do you have a contributor to help make and photograph your recipes for you? Is that who is posting the gina's recipes pictures?

It's like you read my mind. I was just thinking this past weekend that pumpkin muffins were in order given that the weather is starting to cool. Love this crisp weather we are heading in to! Can't wait to try this. ♥

Hey Gina,If you used just regular white flour in place of both flours, and regular granulated sugar would the recipe come out the same, and would the points be the same? Also is it 2 points for one regular muffin, or 2 points for 2 minis?

This is probably the 15th or so recipe I've made from your site and while I've absolutely loved everything I've made, these muffins are one of the most delicious things I've ever tasted! I'll be making these on a very regular basis!! Thank you Gina for keeping us healthy and happy

Gina, is there a way to make these "unskinny" ? They look and sound fantastic, but they would be for my daughter and I'd like her to get the calories and nutrition of full fat food. Would it be possible to add the entire egg instead of just the egg white? Please let me know what I can do! Thanks!:)

I made these for the office on Wednesday and they were gone before 10am! No one even knew they were "skinny" and they were enjoyed by all. I did not have pumpkin pie spice in my pantry so I just added a little more cinnamon and some nutmeg to make up for the deficiency. They were still delicious. Thank you Gina for helping us kick off fall all the way down in Florida!

Just made these and ate one. Wow! So moist and delicious. I used 1 egg white and 1 whole egg because the yolk fell in and I didn't bother to fish it out. Used 3/4 cup whole wheat pastry flour and 1/2 cup all purpose flour. The only major problems is not eating them all before the kids come home!

I am obsessed with EVERYTHING pumpkin and was super excited when I saw this recipe, however, when I baked them they did not seem to really rise and the consistency was more pudding-y than a traditional muffin (and I followed the recipe precisely). They are still very good but I am wondering if I am doing something wrong here...thoughts anyone?

I had trouble with the rising as well. I followed the recipe to a T and my muffins remained flat and pudding-y! They're still delicious but I'm disappointed. Any idea on what could have gone wrong? FYI I'm a huge fan of your recipes and your blog!

I'm interested to see the answer to this question as well. I made these muffins twice now, and they are delicious, but as Kristen said, they turned out dough-y both times. Kind of like the texture of a brownie instead of a muffin.

I just made these replacing white sugar for raw sugar because that's all I had, and I also used vegetable oil instead of canola. I made them as the regular cupcake size, not the mini size. They came out fantastic. I am hoping they freeze well! Thank you for a great recipe.

I made these as a parting gift for my daughter's teachers, since she was moving to a different classroom. They absolutely loved them. Apparently, they shared with a lot of other teachers, and I've been getting "thank you's" all week!

Even my meat + potatoes husband loved them! I will definitely be making these again soon.

I had the baking bug tonight but not many points left in my day. Made these. Used cinnamon chips instead of chocolate since some how I am out of chocolate chips. DELICIOUS! Thanks Gina, you never disappoint. Oh earlier tonight we had the butternut squash with chicken sausage and pasta, love it. Have you ever made it with pumpkin purée instead of butternut squash?

What a great post to enjoy on this Winter's day...First came here, see these very nice blog, your website content and information is very good, very attractive. I think we should let more people to pay attention to your blog. I will introduce it to the people around.

I made 2 batches of these and gave them out to the trainers at my gym. They were blown away and thought they were awesome. So much so I had requests for the recipe and website. This muffins are fantabulous!

Just got a batch of these out of the oven. The consistency was a little odd. I was expecting a light, fluffy bread-y texture, but these were quite dense and goopy. The flavors didn't seem to blend to well either. I'm a little disappointed because I was so looking forward to these and wanted to share them with family & friends, but unfortunately I prefer the Trader Joe's pumpkin bread box mix made into muffins over these :(

I made these as regular sized muffins tonight so that my husband and I could use them as a portable breakfast. To make them a bit healthier I substituted baking raisins for the chocolate chips and also grated in a large pink lady apple. They baked for a few extra minutes and came out perfect. Oh, also, the raisins drop the points plus value to 3. These are my new favorite muffin!

I made these tonight and they were so yummy! In the past I have used a recipe from a friend for pumpkin chocolate chip muffins that I'm sure were HIGH in calories! When I couldn't find it tonight I pulled up your website really quickly and there these were! My little girls helped make them and loved eating them along with dinner! Thanks!

Wow Gina, these are fantastic! I had to make some changes since I didn't have raw sugar, used brown sugar instead and regular whole wheat flour in place of the white whole wheat flour. They baked up beautifully and taste better than any "skinny" muffin I have had. My kids are going to devour them when they get home from school. Thanks for another great recipe!

Unless you have a specific health issue in which sugar is an issue, there is really no reason to restrict your sugar intake that much especially if its coming from natural/unprocessed sources. Everyone's nutritional needs are different. :)

These sound fantastic! I have a weak spot for pumpkin. But I am a better cook, than baker. I hate to ask the obvious but: I should measure the pumpkin in liquid measuring cup and aim for 12 oz., right? Thank you!

Hey, I've been following you for quite some time now. This was my first recipe of yours I tried- and I absolutely fell in love! Thanks for the wonderful and inspirational recipe it was definitely a winner!!

hi, i've made many things from your blog and they've always worked out really well. i don't know where i went wrong with this one. i followed the instructions and used the correct ingredients, however, the muffins did not rise. they look dense...

I didn't have any whole wheat flour on hand so I substituted baking flour instead. I was out of pumpkin puree so I used pumpkin butter (thanks for the recipe Gina!) and I left out the pumpkin pie spice. I also used mini loaf tins (I got 6 mini loaves from this recipe). They turned out AMAZINGLY yummy! Super moist!!

Honestly, you absolutely do not miss the butter with these: absolutely moist, flavorful, sweet little morsels of autumnal heaven! Make sure to cook these to the minimum done-ness because if they overcook just a little, they'll get a little dry since you don't have the fat from butter/egg yolk!

These were delicious, but I made a few modifications based on what I had available. Yummy! My husband and I both ate two and I'm forcing myself to save the others for tomorrow.

This is what I did:

-About 3/4 cup bread flour and 1/2 cup oatmeal-I used 1 entire egg instead of 2 egg whites-1/3 cup of applesauce to add more moisture and make up for the lack of eggs/butter-1/2 cup chocolate chips instead of 3/4-~1/2 cup white sugar and 1/4 cup brown sugar because I don't have raw sugar.

As for the consistency, they are moister than other muffins, but I like it. Mine seemed to rise OK. They weren't really puffy, but my muffin tin has rather large wells and I didn't fill them up all the way. Mine look similar to the ones in the picture.

For those of you who couldn't get your muffins to rise, is your baking soda or powder still good? I had that problem when I last made muffins and I also made a cake and everything was so flat. I finally tested the baking powder by mixing it with some hot water and nothing happened. It was definitely stale! To test baking soda, just mix it with vinegar. In either case, if there is no fizziness you need to get new soda/powder.

Soooo yummy. I took out the chocolate chips and replaced with diced apple. Also ran out of the unbleached flour so used 1/2c of the unbleached flour, 1/2c almond meal and almost a 1/2c of flax meal and topped off that with chia seeds (I made double the recipe so I can freeze for busy mornings). It was devine! Thsnks Gina.

These were SO good. Mine looked awfully weird, but they tasted sweet and delicious and wonderful. I actually cut down on the sugar, used mini cinnamon chips instead of chocolate, and made a few other changes but it's still your fantastic recipe. I blogged them here. Thanks so much -- really amazing.

I made these and 3 kids ate them all in 2 days and declared them the best muffins ever. I make a recipe off your blog several times a week. We had your slow cooker honey sesame chicken yesterday and there were no leftovers! Thank you for making recipes that are so flavorful yet healthy. I'm a loyal WW member, but your recipes are soooo much better than official WW recipes.

These are GREAT and my kids love them!! I used all white wheat flour and a 15 ounce can of pureed pumpkin. Instead of egg whites I used one whole egg. My batter was a bit thick, so I had to add 1/4 cup of milk. They were SO good!

I exchange part of the unbleached all-purpose flour with vanilla protein powder. It's a 1 to 1 exchange. I only exchange 1/2 cup of the flour with 1/2 cup of the powder, but it's up to you. I'm not sure how it would taste if you exchanged all of it. I think it changes the consistency a bit (I've never made it with all flour), so I bake it for a few minutes longer than the 24 minutes when I make regular sized muffins, could also be because my oven is older.

For the sugar, I use half raw sugar and half Truvia baking blend. Fewer calories, but it still tastes as good. I also occasionally use 1 egg instead of 2 egg whites when I'm too lazy to separate the whites. To add more protein I exchange part of the unbleached all-purpose flour with vanilla protein powder. It's a 1 to 1 exchange, and I usually do 1/2 cup; I'm not sure how it would taste if you exchanged more. I've never made it with all flour, so the protein powder might change the consistency... I haven't used pumpkin pie spice, since I always forget to buy it, so I use nutmeg and extra cinnamon. I've never measured it out, I just sprinkle it in and add more to taste.

I usually end up baking them a few minutes longer than the 24, especially when I make medium size muffins. That's just my preference though, could also be because of the substitutions I make and my oven is older.

I'm looking to make this gluten-free for some friends with celiac disease, so if anyone has suggestions on substitutions, please let me know!!